Much better quality than the chips? Thank you so much. You’re welcome! Hi Natasha! As long as it has more than 30% milk fats. Just made this – I only had mini chips, and it was thick enough to pour immediately upon whisking! I hope you love this recipe! Why did I stray?!?! My chocolate cake turned out beautifully. Thaw in the refrigerator. It will turn into velvety ganache right before your eyes and you'll get excited I’m so happy you enjoyed that. Break up milk chocolate bars and place in a bowl with semi sweet chocolate chips, marshmallow creme, and vanilla. Well written and easy to follow. If all else was the same, it’s very likely the regular whipping cream was the culprit. I am going to try this very soon. The cake will look like a naked cake with the layers peeking through on the sides. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. White Chocolate baking bars work better than chips. Gourmet April 2000. That’s just awesome, Roshan! I hope you’ll love every recipe that you will try. You can also leave it creamy. That is a great question. In New Zealand, we dont have heavy whipping cream – its just called cream – and all of it is over 30% so thats what i use. I don’t think you’ll get the same velvety texture, but if you do reheat it, do it slowly. I just wanted to let you know so you can correct your opening description. See how I used it to garnish my Chocolate Cherry Pie Cake. So I played around with adding more runny mix to the fudge mix and it it all worked out well. I love the idea of ganache, but since the brownies have been frozen, will the ganache spread or just freeze in place without an even coating? Will that work? Is Ghirardelli brand any good for the poppy seed roll glaze! That’s so great!! He’s like a little kid with this stuff! Hi Natasha, the first time I did this, it was perfect! No surprises.. I’ll certainly keep to the recipe. If you give a try, use much less cream than this recipe. Will this cover a 9 inch single layer cake? What you need: chocolate chunks (or chips) butter; corn syrup I need help. Excellent recipe. This recipe sounds easy yet fabulous. One of our readers wrote “I made 3 layers of cake, with a layer of ganache and a layer of buttercream in between and buttercream all over. Check out what we did for our Yule Log cake. I managed to cover the cake with the ganache and put it in the refrigerator to stiffen up. It stays great at room temp for a couple of days. If you experiment, let me know how you liked the recipe. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. The 12 oz recipe shows Thank you. We welcome all questions and realize not everyone comes from the same background or eats/ has access to the same recipes We are more than happy to help! Thank you. Thank you for sharing your great review! Don’t stress this one’s a keeper for me!! I love youe garache, so easy and tasty…thanks. Hi Ver, the longer the ganache sits, the firmer it becomes. Stir until chocolate is melted. And to pour it on the top of the 9″ cake with it dropping a little to the sides (not cover the whole cake), do you need the whole recipe or will cutting it in half be enough? I hope this recipe is enough for a Bundt cake? I personally haven’t tested it with white chocolate to advise but our readers have reported it doesn’t work well with white chocolate chips. You don’t want the mixture to get too hot. do you have any suggestions? Hi Robyn, I wish I had measured it that way. I want to dip doughnuts in it and use them as cake toppers. Hi Marisa, It would be better to glaze the cake once it cools to keep the cake moist. thanks. He LOVES chocolate frosting and this ganache sounds wonderful! Bring the cream and salt to a simmer. Hi! thanks in advance. Thank you! OMG, your recipe is about as easy as it gets! . It may take slightly longer for it to thicken up than semi-sweet but I think it would work. Can be thinned with milk. Big hit!! Perfect Chocolate Ganache + How to Glaze a Cake! * Percent Daily Values are based on a 2,000 calorie diet. Just need clarity on the ratios though. The additional fat content and thicker consistency of heavy cream will help it form properly. tub of sour cream; 12 oz. I’m sure it will turn out fantastic! Or does the ratio chemistry alter Your recipe saved my son’s birthday cake! Omg! Covered 8 jumbo cupcakes pretty well. 3. Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let … Thanks for this recipe Natasha, I didnt realize using the right chocolate makes all the difference. If so, how long and at what speed do you recommend whipping it? To make homemade chocolate from cocoa powder, melt cocoa butter, coconut oil or butter and combine the melted fat with the cocoa powder and sugar. Pour your ganache evenly over the top of your cake until desired coverage is reached. Thanks for the great review, Carla!! flour, granulated sugar, vanilla extract, slivered almonds, semi-sweet chocolate and 5 more Zucchini Brownies with Chocolate Glaze Blue Berry Vegan soy milk, baking powder, dark chocolate, oil, flour, flaxseed and 11 more Ingredients 6 oz (168 gr) bittersweet chocolate chips or chocolate chopped into roughly even pieces 6 TBSP (3 oz, 84 gr) unsalted butter, cut into small pieces Thank you. Hi, I’m not sure what Amul fresh cream is. Does this recipe cover a 9×9 inch two layer cake? I want to mix in food coloring to the ganache to make the cake more festive this Easter. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Go to reviews. Thanks for sharing your awesome review! I’m glad to hear how much you both love the recipe, lol! . I have a couple of questions though: made it i did add a teaspoon of butter it makes it shiny !!! This chocolate ganache is freaking amazing! I have lots of ganache left over. Natasha’s favorite tips to unleash your inner chef! We’ll see how it comes out by the afternoon tomorrow. I’m so glad you enjoyed that. Oh my goodness you are totally right! 6 parts of (1/3c) cream = 6/3rds cp & Yes, this should work great for a drip design. Will using white chocolate chips give the same consistency? It stays great at room temp for a couple of days. I’d like to know how you like it if you experiment! With 2 cups semi-sweet chocolate chips, it can't be all bad! I searched all over the internet for this. Pour it over cakes or let it cool and frost your cupcakes with it! I’m so happy you enjoyed those videos! Is it baking chocolate or just chocolate chips I never know. But I encountered that my brownies sink and chewy in the centre. It is best to keep it at room temperature as it firms up in the refrigerator. Please see the notes above on how we measured that. Thank you for sharing! Could you add Kahlua to this? 6 parts of (2oz) chocolate =(12oz) to Hi Anne, we frosted ours on the serving plate. I would like to try this on my chocolate cake roll with whipped cream inside the cake roll…one the ganache is on cake can it be refrigerated overnight before serving and the ganache still be nice in appearances? Hi Natasha. Preheat the oven to 350º. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. Thank you. If you mix the ganache for the inside a little it will fluff up like a cream so that may help speed up the process. Add sugar and vanilla; stir until well blended. I’m decoraating with dinosaurs. You’re welcome, Jenn! Chocolate chips usually come in 12 oz bags, so use 2/3 of the bag (which is roughly 1 1/3 cup measured). Pour over chocolate; allow to stand several minutes. If I come up with something great in the future, I will be sure to share it! I’m glad you love the recipe! Sounds like you found a favorite! Make sure you stir until all of the chocolate chips are fully dissolved and the mixture is completely smooth. Super easy, totally fool-proof, and so good. It stays great at room temp for a couple of days. Following this process should give you the same consistent results that we shared in the tutorial. You essentially made chocolate milk. Quick question?? I poured it over my cake roll and refrigerated it to let it set completely. Put a Tbsp of this ganache in your latte and you'll have the most incredible mocha. 3 tbsp Chocolate (semi-sweet or bitter dark Chocolate, fine chopped) 1/2 Cup Sugar (confectioners sugar, sifted) 1 ... To make the chocolate glaze, place the half-and-half and chocolate … Three Ingredient Chocolate Glaze. I melted more chocolate, added ganache to it over the double boiler, and I’m keeping my fingers crossed I get something usable when it cools. Loved it. Wat mistakes did I do ? Hi Saundra! Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. I think it’s worth trying though. Hi Katya, Several of my readers have reported good results using milk chocolate chips. You can also use leftover the next day, keeping it at room temperature and whip it into a chocolate frosting or just frost it onto a cake as is the next day. First of all, congrats for this amazing blog, when i want to make something sweet for my family, i always check out your recipes. It’s a pumpkin swirl cheesecake. .. Hi Karen, I have not tested this on a bundt cake but I believe it should be enough! Mine was too thin. Double Chocolate Cake Ingredients. If I hadn’t I would have just poured over the cake without letting ganache set! I do it in the microwave using chocolate chips and heavy cream, sometimes adding a little butter at the end. I would recommend separating the amounts that you would use for the inside and the outside. Hi Mike, I haven’t tried, but I think it would work. If you have any questions, please don’t hesitate to reach out! Can I use all purpose cream instead of heavy whipping cream? We all Love it. I am making a 9×13 marbled cake (using devil’s food and yellow cake batter) for my grandson’s 5th birthday. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered. I’m happy to hear you love the recipe! Then I placed the mixture in the fridge…. You can also spread it on a cake as a chocolate frosting once it thickens up a bit more like we did on this cake. Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream. I have quite a bit of ganache left however, and I’m wondering how it works to freeze it? About how much ganache does your recipe make? mixed with semi-sweet chocolate, and a touch of maple! Trying to find a velvety chocolate icing that sets like a thin layer of hard fudge on the outside. he longer ganache sits, the thicker and more of a frosting it becomes. Makes 3/4 cup or 6 servings, 2 Tbsp. If you experiment with that, please let me know how you liked the recipe . I’m glad to hear that Pauline! That would work. Follow the same recipe, however, when I iced the cake it gets hard. Hey Natasha! Hi Yami, you could pour this over cupcakes but keep in mind it goes from fairly loose to thick as it stands so you would want to use it when it is pourable consistency if you want an even and smooth coating. We whip it up and use it as a frosting then. I made this earlier this afternoon. Can I leave it out on the counter all night? Thanks for sharing your wonderful review! I have tried this recipe and it’s quite perfect. Hi Adrienne, that is great to know that it doesn’t work well with white chocolate chips. I have to pour it more liquid or I have to let it stand more time? My Semi-Sweet Chocolate Glaze recipe is a keeper! Thank you I love your recipes . Any idea what I did wrong? Your ganache recipe turned out really well for me. If I come up with something great in the future, I will be sure to share it! If you want 8 oz out of a 12 oz bag, you would need 2/3 of the bag. I also heat the heavy cream in the microwave in a 4C Pyrex measuring cup and add the chocolate to the cup. Very easy recipe to follow. Thanks for the tutorial. Hi Natasha, is it fine if I use heavy cream instead of heavy whipping cream? X. Hi Leona, it will cover a 9×9 one layer cake. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter. Cut a piece of parchment paper to fit into the bottom of your cake pan TO MAKE THE CAKE: Ad chocolate & butter together into a microwave-safe bowl & heat until the butter is … Sounds awesome! So that’s what I did wrong. Great, I’m so glad to hear that! Hi Natasha…..loved your ganache recipe. This tutorial will save you from my past pitfalls and before you know it, you'll be pouring ganache over everything you can get your hands on! And then you’ll want to spread it on top of cupcakes and cookies. Melt the chocolate, then whisk in the butter and corn syrup. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!). My little sister goes crazy for it each time I make it. I melted these and added to my mix and stirred it through. Now I have lumpy ganache. I have baked your brownies,and it tastes so yummy. The ganache will not be runny. For thinner glaze, add a small amount of water. Do I do it the same? Privet Natasha! If I come up with something great in the future, I will be sure to share it! You said wait 15 min 70 degrees. If you compare I would love to hear your feedback. Hi Natasha. Are you a chocolate lover? Thanks so much! I would recommend whipping it after it has chilled to make it easier to pipe (but it will lighten in color if you do). I hope that helps. This was my first attempt at a ganache and I got rave reviews. Now we could have glazed it but we all love a bit of a thick ganache spread on top of a brownie cake, so we did that. This tutorial will save you from my past pitfalls and before you know it, you’ll be pouring ganache over everything you can get your hands on! Certain sponge cakes may be a little too “sticky” or soft causing that. I figured chocolate chips would be easier. Transfer brownie batter into the pan, spreading it well so that it covers the entire pan. If I make the ganache today itself and pour it over the cake, do I need to refigerate the cake until tomorrow morning? or until chocolate is almost melted, stirring after 30 sec. Hi Barbara, you’re welcome :). Hope that helps for next time! What would you pour this ganache. Hi Natasha, I want to make a puring ganache to go over the tope of the cake but I also want to use some of it as a cream in the middle of the cake. Which is fine as I can bake. Spread the nuts on a clean baking sheet and bake, stirring once or twice, until lightly toasted and fragrant, 8 to 10 minutes. It was the perfect ganache for a cake. Used a tablespoon or 2 less of chocolate s 2nd birthday Sean the sheep face & for! Chocolate cut into bits would work but you would want it to have a fat content be... Also heat the heavy cream to form properly good bittersweet chocolate ( like. On the packaging to my new bundt pan be reheated to make it again! 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